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Ingredientes
- One 2 inch piece of kokum or 2 Tbs of tamarind puree
- 4 ripe tomatoes or one 16oz can of chopped tomatoes
- 2 Tbs of coconut or vegetable oil
- 1 tsp of black mustard seeds
- 1/2 tsp of fenugreek seeds
- A 1 and 1/4 inch piece of peeled fresh ginger chopped very finely
- 4 green serrano chilies slit in half
- 1 peeled crushed shallot
- 2 onions cut in halves and thinly sliced
- 1 tsp of ground turmeric
- 1 Tbs of ground coriander
- 1 cup of coconut milk
View Full Recipe at The Colors Of Indian Cooking
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 667g | |
| Calories 628 | |
| Calories from Fat 442 | 70% |
| Total Fat 52.77g | 66% |
| Saturated Fat 44.64g | 179% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 54mg | 2% |
| Potassium 1495mg | 43% |
| Total Carbs 40.89g | 11% |
| Dietary Fiber 10.0g | 33% |
| Sugars 14.95g | 10% |
| Protein 10.94g | 18% |
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